Milk - Excluding Butter — Stock Variation in Oceania
Oceania: Milk - Excluding Butter — Stock Variation was 163 1000 t in 2023. ◆ Volatile
Milk - Excluding Butter — Stock Variation in Oceania, 2010–2023
Source: Food and Agriculture Organization of the United Nations. Measured in 1000 t.
Analysis
The most recent figure for milk - excluding butter — stock variation in Oceania is 163 1000 t, measured in 2023.
The figure is down 13.8% on the previous year and up 314.5% over ten years.
Over the whole period, milk - excluding butter — stock variation in Oceania peaked at 762 1000 t in 2018 and was at its lowest, -689 1000 t, in 2016.
Oceania ranks 11th of 31 groups on this measure, in the middle of the range.
The series is highly variable year to year, so single readings are best treated with caution.
Averages by decade
| Decade | Average | Lowest | Highest | Years |
|---|---|---|---|---|
| 2010s | 54.8 1000 t | -689 1000 t | 762 1000 t | 10 |
| 2020s | 57.75 1000 t | -287 1000 t | 189 1000 t | 4 |
Countries ranked near Oceania
- 8 Viet Nam 104 1000 t compare
- 9 Thailand 90 1000 t compare
- 10 New Zealand 84 1000 t compare
- 11 Bangladesh 80 1000 t compare
- 12 Australia 79 1000 t compare
- 13 Morocco 54 1000 t compare
- 14 Saudi Arabia 50 1000 t compare
More agriculture & rural data for Oceania
- Tomatoes — Area harvested 6,287 ha (2024)
- Bananas — Area harvested 97,509 ha (2024)
- Bananas — Production 1.71 million t (2024)
- Unmanufactured tobacco — Production 626.54 t (2024)
- Unmanufactured tobacco — Area harvested 581 ha (2024)
- Tomatoes — Yield 79,147 kg/ha (2024)
- Tomatoes — Production 497,570 t (2024)
- Swine / pigs — Stocks 5.39 million An (2024)
- Sheep and Goat Meat — Producing Animals/Slaughtered 64.03 million An (2024)
- Sugar Crops Primary — Production 31.52 million t (2024)
Frequently asked questions
- What is milk - excluding butter — stock variation in Oceania?
- Milk - excluding butter — stock variation in Oceania was 163 1000 t in 2023, according to Food and Agriculture Organization of the United Nations.
- What is the highest milk - excluding butter — stock variation recorded in Oceania?
- The highest recorded value was 762 1000 t in 2018.
- What is the lowest milk - excluding butter — stock variation recorded in Oceania?
- The lowest recorded value was -689 1000 t in 2016.
- How does Oceania rank for milk - excluding butter — stock variation?
- Oceania ranks 11th out of 31 groups with data for 2023.
- Is milk - excluding butter — stock variation rising or falling in Oceania?
- Over the last ten years it is up 314.5%. The long-run trend across the full record is volatile.
- Where does this Oceania data come from?
- The figures come from Food and Agriculture Organization of the United Nations, published as part of Milk - Excluding Butter — Stock Variation. Statizoid updates them automatically from the source API.
Download this data
CSV · JSON — 14 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).
About this data
A food balance sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per capita food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.